Description
Wood ear is all about texture. Mild and subtly earthy in flavour, these dried Auricularia fungi swell into glossy, tender-crisp ribbons that soak up every sauce they meet, adding a satisfying snap to dishes.
How to rehydrate
Soak in warm water for 20 to 30 minutes; they expand up to five times in size, so start with a small handful. Trim off any hard base, rinse and slice or tear into strips.
Recipe ideas
- Hot and sour soup
- Cold wood ear salad with chilli, garlic and black vinegar
- Stir-fries with pork, egg and vegetables
- Dumpling and wonton fillings
Net weight 50 g. Keep in a sealed pouch away from moisture. Edible culinary mushrooms only.
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